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I would like to introduce you to my new favorite recipe. This Soba Noodles with Spicy Tofu and Shiitake Mushrooms in Tahini Broth recipe is a multi step process that comes together in the end like a beautiful sculpture. I love that after finishing all the cooking steps you have to build your own masterpiece creation with all the little parts. Every ingredient adds another burst in this treasure chest of flavors, I love it. It’s also perfect for winter because it’s warm and filling and comforting. Sorry this is a short post, but hey it gives you more time to cook. Enjoy!
Ingredients
- BROTH
- 2 inches ginger root
- 8 cups water
- 1/2 cup Tahini
- 1 tsp salt
- juice of 1 lime
- THE GOOD STUFF
- 8 ounces firm tofu
- 9-12 shiittake mushrooms
- 3 tbsp sesame oil
- 2 tsp Sriracha
- 12 ounces soba noodles
- 1 lg bunch kale
- 2-3 scallions
- toasted sesame seeds
Instructions
- For the broth: Preheat oven to 400 degrees. In a large pan, bring water and ginger to a boil. Once boiling, add tahini, salt, and lime juice and reduce heat to low and allow to simmer. (Add more salt, tahini, and/or lime juice until the flavor is to your liking)
- For the rest: While broth is going, cut tofu into small squares. Place on half of a baking sheet and toss in 1 tbps sesame oil and 1 tsp Sriracha. Roast in the over until golden brown, about 10 minutes, tossing half way through.
- On the other half of the baking sheet, place thinly sliced shiitake mushrooms and toss with remaining 2 tbsp sesame oil and 1 tsp Sriracha. Roast until tender and dark in color. Toss half way through about 10 minutes.
- Cook soba noodles according to instructions (use salted water even if not instructed to). Drain noodles and rinse with cool water.
- While everything is roasting, thinly slice kale and scallions and set aside.
- Bring broth back up to a boil then remove from heat. Divide among 4 bowls. Divide noodles among the 4 bowls of broth. Top with tofu, shiitake mushrooms, scallions, kale and sesame seeds. Serve immediately and enjoy.
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